Blueberry Crumb Muffins
By Audrey Plant
Ingredients
Crumb Topping
1 ¼ cups all-purpose flour
1/3 cup dark brown sugar
1/3 granulated sugar
½ teaspoon ground cinnamon
Pinch kosher salt
7 tablespoons unsalted butter, melted and cooled
Muffins
4 tablespoons unsalted butter, melted and cooled
2 cups all-purpose flour
1 extra-large egg
1 teaspoon pure vanilla extract
1 cup granulated sugar
1 teaspoon grated orange zest
½ cup butter milk
1 table spoon baking powder
1 ½ cups frozen blueberries
Instructions
1. Preheat the oven to 375 degrees. Line muffin tin with liners and spray with non-stick spray.
2. For Crumb Topping: Combine flour, sugars, cinnamon, and salt in bowl. Drizzle with melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-sized pieces throughout.
3. For Muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Whisk egg in medium bowl until pale and evenly combined, about 30 seconds. Add vanilla, sugar, and zest and whisk vigorously until thick, about 30 seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.
4. Reserve 1 tablespoon flour aside. Whisk remaining flour, baking powder, and salt in large bowl. Whisk in egg mixture until nearly combined.
5. In a small bowl, toss blueberries with reserved tablespoon of flour. Fold blueberries into batter until just combined.
6. Scoop batter into muffin tin and top with crumbs. Bake until light golden brown and toothpick inserted into center of muffin comes out with few dry crumbs attached, 30 to 35 minutes. Cool muffins in tin for 20 minutes.
Notes:
1. Lining muffin tin is optional, liberally grease muffin tins
2. You can use fresh blueberries in replace frozen blueberries, same amount
